Summary

Ingredients

• 1 Hokkaido pumpkin (se)
• 300 g carrot (s)
• 1 large vegetable onion (s)
• 2 cm ginger
• 25 g butter
• 2 tablespoon stock, grained
• 0.75 liter ¾ milk
• 0.5 teaspoon ½ salt or herbal salt
• 2 tablespoon honey
• 0.5 teaspoon ½ pepper
• 1 teaspoon curry
• 0.5 teaspoon ½ chili powder
• Balsamic vinegar, a good shot, at will
• 1 cup sour cream or crème fraîche
• Pumpkin seeds, roasted
• Pumpkin seed oil, to taste
• basil

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Instructions

1. Quarter the Hokkaido pumpkin with the skin, remove the seeds, cut the rest into small cubes. Chop the carrots with or without the skin, dice the onions and ginger.
2. Sauté the onions in butter, add the ginger, pumpkin and carrot cubes and sauté briefly. Add the stock powder with a little water and cook for another 10 minutes. Then puree finely, add milk, honey, balsamic vinegar, sour cream and the spices. Puree everything again and bring to the boil, season to taste - done.
3. To serve, fill the soup into plates and garnish with roasted pumpkin seeds, pumpkin seed oil and fresh basil.